GRILLED PORK CHOPS WITH CHERRY SAUCE
If you thought pork and apples were a winning combination, just wait 'til you try pork and cherries.
Provided by Mark Bittman
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Pat the chops dry, and rub them all over with a mixture of the rosemary, salt, pepper and garlic. Cover, and marinate for up to 2 hours at room temperature, or overnight in the refrigerator. Bring the chops back to room temperature before grilling.
- Heat one side of a charcoal or gas grill, and put the rack about 4 inches from the heat source. Cook the chops over the hottest part of the fi re until well seared on both sides, about 3 or 4 minutes per side. Move them to the cool part of the grill, cover and cook until done, anywhere from 1 to 10 minutes, depending on the heat of the fi re and the thickness of the chops. The pork is done when it's just fi rm to the touch, its juices run just slightly pink and the meat is rosy in the center, or when an instant-read thermometer registers 135 degrees in the thickest part of the chop (the temperature will continue to rise as the chops rest). Transfer them to a platter, cover loosely with aluminum foil and let them rest while you make the sauce.
- Put 1 tablespoon of the butter in a skillet over medium-high heat. When the foam subsides, add the shallots, and cook until soft, 2 or 3 minutes. Add the cherries, wine and whatever juices have accumulated around the pork chops; cook, stirring occasionally, until the liquid reduces into a thin syrup, 5 or 6 minutes. Stir in the remaining 2 tablespoons butter, a little at a time, until it's incorporated into the sauce. Season with salt and pepper. Pour the sauce over the chops, and serve.
BEST GRILLED PORK CHOPS
This is a simple recipe. It is simple to throw together the marinade in the morning before going off to work and come home to an easy dinner to prepare at night.
Provided by goodeats
Categories Main Dish Recipes Pork Pork Chop Recipes Boneless
Time 2h15m
Yield 6
Number Of Ingredients 6
Steps:
- Mix water, soy sauce, vegetable oil, lemon pepper seasoning, and minced garlic in a deep bowl; add pork chops and marinate in refrigerator at least 2 hours.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Remove pork chops from the marinade and shake off excess. Discard the remaining marinade.
- Cook the pork chops on the preheated grill until no longer pink in the center, 5 to 6 minutes per side. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
Nutrition Facts : Calories 379.6 calories, Carbohydrate 2.1 g, Cholesterol 124 mg, Fat 22 g, Fiber 0.3 g, Protein 40.7 g, SaturatedFat 6 g, Sodium 1254.4 mg, Sugar 0.5 g
PORK CHOPS IN CHERRY-PEPPER SAUCE
You can use this sauce - spicy and fragrant and slightly syrupy, what the Italians call agrodolce - on pork chops as I call for here, or on veal chops, on steaks, on chicken. I bet it'd be good on grilled seitan or drizzled over tofu. The recipe is reminiscent of the cooking at red-sauce emporia like Bamonte's in Brooklyn, Rao's in Manhattan, Dominick's in the Bronx and, I hope, Carbone in Greenwich Village, where I first learned how to put it together at the elbow of the chef Mario Carbone. Serve with spaghetti dressed in butter and Parmesan, with garlic bread, with a spoon so you can slurp what's left on the plate. "It's a flavor that's purely Italian-American," Carbone told me. "You won't find it in Italy, no way."
Provided by Sam Sifton
Categories easy, meat, one pot, steaks and chops, main course
Time 45m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Make the sauce: Drain the cherry peppers, reserving 1 cup brine, then stem, halve, core and seed them. Place a large skillet over medium-high heat, and swirl the olive oil into it. When the oil begins to shimmer, add the garlic, and sauté, stirring frequently, until it begins to color, 1 to 2 minutes. Add the peppers, the reserved brine and the white wine, and bring to a boil over high heat. Cook until the liquid has reduced by slightly more than half, 10 to 15 minutes. Season to taste with salt and pepper, and remove from the heat. (The sauce can be made a few hours ahead of time.)
- When you're ready to cook the meat, season it aggressively with salt and pepper. Place a large, heavy-bottomed skillet over medium-high heat, and swirl the neutral oil into it. When the oil begins to shimmer, place the meat in the pan, working in batches if needed, and sear until the meat has browned, formed something of a crust and cooked through to medium-rare, 5 to 6 minutes on each side. Transfer the chops to a warmed platter.
- Add the sauce to the large, heavy-bottomed skillet in which you seared the meat, and warm over medium-low heat. Whisk the butter into the sauce until evenly distributed and the sauce develops a velvety sheen. Spoon sauce over chops, and garnish with parsley.
GRILLED CHERRY PORK CHOPS
Adapted from Bon Appetit magazine. If possible, get a helper to grill the meat while you are preparing the cherry sauce - if you time it right, then by the time the grill is preheated and the meat os cooked, your sauce will be ready to go and nice & warm. Cook time for the will vary depending upon the weight of your chops and whether or not they have bones. You may also broil these instead, if desired.
Provided by HeatherFeather
Categories Pork
Time 1h16m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Season pork with salt and pepper to taste.
- Then place into a zip-top baggie with soy sauce and let marinate in the fridge for 1 hour, turning bag over occasionally.
- Set a small skillet over medium heat and add oil.
- Saute onions, garlic, and ginger in oil until tender, about 5 minutes.
- Add cherries and saute until the cherries start to soften- approximately 5-10 minutes.
- Remove from heat and season to taste with salt.
- Remove pork from marinade (discard marinade) and grill over medium high heat about 4 minutes per side, or until cooked through.
- Serve with cherry sauce on top.
GRILLED PORK CHOPS WITH SOUR CHERRY SAUCE
Categories Fruit Pork Backyard BBQ Cherry Summer Grill Grill/Barbecue Gourmet
Yield Serves 8
Number Of Ingredients 11
Steps:
- In a heavy saucepan boil the vinegar with the sugar over moderate heat until the mixture is reduced to a glaze. Add the wine, the shallot, and the cinnamon stick and boil the mixture until it is reduced to about 1/4 cup. Add the broth and the cherries and simmer the sauce for 5 minutes. Stir the cornstarch mixture, add enough of it to the sauce, stirring, to thicken the sauce to the desired consistency, and simmer the sauce for 2 minutes. Discard the cinnamon stick, stir in the lime juice and salt and pepper to taste, and keep the sauce warm, covered.
- Pat the chops dry with paper towels, rub both sides of each chop with the oil, and season the chops with salt and pepper. Grill the chops on an oiled rack set 5 to 6 inches over glowing coals for 6 to 8 minutes on each side, or until they are just cooked through. Transfer the pork chops to a platter and spoon the sauce over them.
GRILLED PORK CHOPS WITH CHERRY RELISH
Categories Fruit Pork Broil Marinate Sauté Father's Day Backyard BBQ Dinner Cherry Meat Pork Chop Spring Summer Family Reunion Grill/Barbecue Healthy Bon Appétit Dairy Free Peanut Free Tree Nut Free No Sugar Added
Yield Serves 4
Number Of Ingredients 7
Steps:
- Season pork lightly with pepper. Place in shallow baking dish. Pour soy sauce over. Turn chops to coat. Cover; chill 1 hour, turning occasionally.
- Heat oil in small skillet over medium heat. Add onion, ginger and garlic; sauté until onion is almost tender, about 5 minutes. Add cherries; sauté until cherries begin to soften, about 8 minutes. Remove from heat. Season with salt.
- Prepare barbecue (medium-high heat) or preheat broiler. Remove pork from marinade. Grill pork until cooked through, about 4 minutes per side. Transfer to plates. Spoon relish over.
CHERRY-STUFFED PORK CHOPS
Grilled pork chops have a lovely stuffing of couscous, cherries and seasonings in this quick and elegant main dish. Served with a salad, it's perfect for special occasions, but speedy enough for everyday family suppers.
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- Prepare couscous according to package directions. Meanwhile, cut a deep slit in each pork chop, forming a pocket. Stir the cherries, brown sugar, butter and ginger into prepared couscous. Stuff 1/3 cup into each chop; secure with toothpicks. Sprinkle with garlic powder and pepper. , Grill pork chops, covered, over medium heat for 10-12 minutes on each side or until a thermometer reads 160°. Discard toothpicks.
Nutrition Facts : Calories 401 calories, Fat 15g fat (5g saturated fat), Cholesterol 87mg cholesterol, Sodium 270mg sodium, Carbohydrate 29g carbohydrate (10g sugars, Fiber 1g fiber), Protein 36g protein.
ULTIMATE GRILLED PORK CHOPS
A little brining and a special dry rub go a long way to making the perfect pork chop. Once you've mastered how to cook thick pork chops, you'll be enjoying them all summer long. -Matthew Hass, Franklin, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a large saucepan, combine salt, sugar and 2 cups water; cook and stir over medium heat until salt and sugar are dissolved. Remove from heat. Add 2 cups ice water to cool brine to room temperature., Place pork chops in a large resealable plastic bag; add cooled brine. Seal bag, pressing out as much air as possible; turn to coat chops. Place in a 13x9-in. baking dish. Refrigerate 8-12 hours., Remove chops from brine; rinse and pat dry. Discard brine. Brush both sides of chops with oil. In a small bowl, mix rub ingredients; rub over pork chops. Let stand at room temperature 30 minutes., Grill chops on an oiled rack, covered, over medium heat 4-6 minutes on each side or until a thermometer reads 145°. Let stand 5 minutes before serving.
Nutrition Facts : Calories 300 calories, Fat 18g fat (4g saturated fat), Cholesterol 72mg cholesterol, Sodium 130mg sodium, Carbohydrate 5g carbohydrate (1g sugars, Fiber 2g fiber), Protein 30g protein.
GRILLED PORK CHOPS W/ CHERRY ALMOND SAUCE
Make and share this Grilled Pork Chops W/ Cherry Almond Sauce recipe from Food.com.
Provided by Tina Richardson
Categories Pork
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Combine the preserves, wine vinegar, cinnamon, cloves and nutmeg in a saucepan and mix well.
- Bring to a boil.
- Boil for one minute, stirring occasionally.
- Remove from heat.
- Stir in the almonds.
- Pour 1/3 of mixture into a glass measure to use for basting.
- Reserve the remainder to serve as a sauce with the chops.
- Grill the pork chops 4 to 6 inches from the heat source over medium-hot coals for 4-5 minutes on one side.
- Turn and grill on the other side, basting well with the cherry almond sauce.
- Continue grilling until the desired degree of doneness is reached when measured in the center of each chop.
- (145°F for medium rare; 160°F for medium; 170°F for well-done).
- Serve with the reserved cherry almond sauce.
Nutrition Facts : Calories 528.4, Fat 29.7, SaturatedFat 10.7, Cholesterol 97.5, Sodium 96.6, Carbohydrate 37.5, Fiber 1, Sugar 26, Protein 26.3
CHERRY CHUTNEY GRILLED CHOPS
Marinated pork chops, grilled to crisp perfection and basted in a sweet and spicy black cherry glaze. Serve with your favorite autumn ale alongside grilled veggies and or roasted potatoes!
Provided by CheifChef
Categories Main Dish Recipes Pork Pork Chop Recipes
Time 6h35m
Yield 8
Number Of Ingredients 10
Steps:
- Whisk together the vinegar, salt, garlic powder, basil, and red pepper flakes in a large glass or ceramic bowl. Add the pork chops and toss to coat. Cover the bowl with plastic wrap; marinate in the refrigerator 6 hours to overnight.
- Preheat an outdoor grill for medium-high heat; lightly oil the grate.
- While the grill heats, combine the cherries, water, and sugar in a saucepan over medium-low heat. Cook, stirring occasionally, until the sugar dissolves completely, 5 to 10 minutes.
- Remove the pork chops from the marinade and shake off excess moisture. Discard the remaining marinade.
- Cook the pork chops on the preheated grill until no longer pink in the center, 8 to 10 minutes per side. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).
- Drizzle the chutney over the pork chops; garnish with the mint.
Nutrition Facts : Calories 316.2 calories, Carbohydrate 22.9 g, Cholesterol 69.2 mg, Fat 10.8 g, Fiber 1 g, Protein 28.4 g, SaturatedFat 4 g, Sodium 637.3 mg, Sugar 21.3 g
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